Fettucine in AAA creamery butter and Asiago cheese.
First, a little bit about me and pasta. I grew up on Prince Spaghetti. Dry spaghetti from the box, boiled until just a little north of mushy and drowned in spaghetti sauce. I dated an Italian girl at one time and learned from her family that the term "Gravy" meant spaghetti sauce. Then I learned from Joan that marinara might be a better term. Ooooooooooooooookkk..... Joan was working for this (now defunct) company, Abruzzi Foods, marketing their line of Fresh Pasta. Abruzzi Foods was the "retail division" of a little family-owned company which owned two pasta restaurants one upscale, one family (both small), a bakery and a deli. They started to sell their pasta in their stores, still made in the restaurant kitchens, and eventually went into retail and opened a pasta factory. The ingredient list looked like this, if I recall: Durham Semolina, bottled spring water. That's right. Every drop of water in the pasta was commercial spring water brought into the factory in 5 gallon bottles. More than a dollar a gallon. This pasta was HEAVY, and completely fresh, not parboiled (or blanched) or anything. To prepare it, you simply boiled water with a pinch or two of salt, tossed the pasta in and when it started to float it was done al-dente (which means "to the bite", firm to the bite, yet not hard nor soft and definately not mushy). This took all of 1 minute perhaps 2. My favorite specialty pasta was their veal tortellini, but they actually manufactured that quite rarely, chese tortellini being much more common. But I digress too far -- suffice to say I learned what real pasta was all about. When Joan would go a-samplin' this was the basic recipe: Cooked fettucine, AAA creamery butter and finely grated (fluffy) Asiago Cheese. Put the butter into the warm pasta, and sprinkle with cheese... both to taste. That's it. The Asiago cheese supplied and the butter provided all of the salt needed and the buttery flavor, and the nutty and sharp flavor of the Asiago... oh lord I'm drooling now at the thought. When she came home after a day of sampling, guess what we had for dinner? Boy, did I gain weight! |
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| Oh man, now I'm HUNGRY! |
| What's AAA Creamery butter? Is that a brand?
That sounds good, but like a heart attack waiting to happen. |
| sure sounds goooooooood to me. I do make pasta some what like that but not bottled water.
You've written some long posts lately!!! 
all good ones too. |
| I don't know AAA butter, only AA grade butter. Perhaps the butter grades have been revised.
Sure does sound delicious. What's not to love: pasta, butter, cheese. |
| Wednsday is Prince spaghetti day!!!! |
Ron wrote: .
Joan was working for this (now defunct) company, Abruzzi Foods, marketing their line of Fresh Pasta. Abruzzi Foods was the "retail division" of a little family-owned company which owned two pasta restaurants one upscale, one family (both small), a bakery and a deli. They started to sell their pasta in their stores, still made in the restaurant kitchens, and eventually went into retail and opened a pasta factory. The ingredient list looked like this, if I recall: Durham Semolina, bottled spring water. That's right. Every drop of water in the pasta was commercial spring water brought into the factory in 5 gallon bottles. More than a dollar a gallon. . Hi Ron, re:Abruzzi foods Did they have a restaurant in Newton Highlands?????? |
| You betchya |
| This brings back memories---
We went to the Abruzzi restaurant often (then hit Bread and Chocolate) across the street. Our other favorite places were Barry's Village Deli (Waban) and Yem Mee in Auburndale. Of the three, I think Barry's is still there.... |
| Cantin Abruzzi, Bread and Chocolate and Dom and Mario's (Lincoln Street... was it also called Lincoln Square, or the brick area Lincoln Plaza? I forget) and Abbruzzi Via (Newton Center) were all owned by the same family.
Did you ever attend one of the yearly block parties hosted by Mario? |
Ron wrote: Did you ever attend one of the yearly block parties hosted by Mario? No 
Cantin Abruzzi was great, and it was around the corner from Bread and Circus (now Whole Foods). Never tried Abruzzi Via in Newton Center. We used to go to Sabra in Newton Center for Middle Eastern mezza. Bring back the good old days! 
( If Joan was passing out samples at Bread and Circus, I'm sure I was in line!!!) |
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